TennesseeFarmTable.com

In this episode, we are setting the table with several favorite food memories involving dressing and black walnuts for Thanksgiving weekend. - “Dee Dee” Mary Constantine (Retired food writer for the Knoxville News Sentinel, ) shares a memory and recipe for her Daddy’s cornbread dressing. Dee Dee also shares her audio remembrance of her interview with Shirley McMurtrie of Union County TN and Shirley’s method of dry canning black walnuts along with Shirley’s recipe for Black Walnut Candy. - Beverley Nells of Blount County TN shares her family’s dressing recipe by way Beverly’s Mama “Peggy Sue Sikes, who was from Lennox TN. Now Beverly’s Mama Peggy Sue Sikes is gone, Beverly is the person in the family who makes this dressing for Thanksgiving and Christmas every year. This is a cornbread and toasted white bread dressing recipe. - And in Fred Sauceman’s Potluck Radio series - we revisit his segment on the historic happening of turkey herding in Tennessee

Today, we are setting the table with news about a brand new cookbook from Bales Farms written by Aliceson Bales. She has been a visitor several times on this show, before. Aliceson, her husband Barry Bales, and their 14 year old son Marshall own and operate Bales Farms in Mosheim, Tennessee. A 6th generation family farm. Today Aliceson is going to share information with us about lard from pasture raised animals. The differences between lard, how to render lard, some of the nutritional benefits in lard, and cooking applications. Dolly Parton wrote the forward for this brand new cookbook that Aliceson wrote, and I want to share that with you . And, Aliceson shares a recipe from her new cookbook with us for white cheddar pimento cheese. She suggests pulling this out to handle the crowd when they first show up at the house for Thanksgiving. Also, Fred Sauceman has a really neat segment on the historic happening of Turkey Herding in Tennessee.

Today, we are setting the table with an organization called the Farmer Veteran Coalition. This is a National Organization with a TN chapter and the work of this organization is pretty straight forward. They help veterans become farmers with support, education, networking, and resources. We visit with Jim Artman, who is a Veteran having served 8 years in the Army, a former sniper, and founder of Appalachian Grit, a yard to table agricultural company located in Knoxville. He battled his own serious case of PTSD with nutrition, exercise and gratitude and he feels it is a mission to help other people in the community to gain greater access to nutritious foods by helping to build and advocate for healthy foods, community food gardens, urban agriculture and food systems. Jim is also Vice President of the TN Chapter of the FVC and he’s going to let us know of the important work of this organization. Jim will also let us know about a FVC conference that takes place in Knoxville in just a couple of weeks November 17, 18,and 19th.

Our guests are Rick Riddle of the Winery at Seven Springs Farm, and JD Dalton, Vineyard Manager of Tsali Notch Vineyard, in Monroe County, TN. They will let us know of the history, taste, and the nutritional properties of this ingegenous grape to the SouthEast and both Rick Riddle and JD Dalton will both speak on the topic of Muscadine wine.

In this episode, we are setting the table with Cast Iron, and Cornbread, two staples of the Appalachian table. My guest is Dr. Katie Hoffman who describes how she and her husband Brett Tiller created a business called Vintage Kitchen, Cast Iron and Collectibles, and how they rescue and rehab cast iron and resell their finds at their cast iron pop up clinics that they conduct from time to time in Tennessee and Virginia. They call these sessions they hold “Cast Iron Clinics”. They sell cast iron and ship it all over the country and will also take in your old, sad, probably rusty and pitted heirloom cast iron, and will rehab it for you so it can be brought back to it’s useful life once again. Also, Katie is also going to let us know how she makes her cornbread in a cast iron skillet. In Fred Sauceman pot luck radio series, he his subject is “Gritty Bread”.

n this episode my featured guest is Knoxville Native, seed saver, artist and farmer John Coykendall. John will let us know the origins, qualities,, and culinary uses of Cushaw squash. I (Amy Campbell) share a recipe for baked cushaw, courtesy of Mrs. Cornelia Weldon, mother of Sarah Weldon Hackenburg who took many of the photos for John Coykendall and Christina Melton’s book Preserving Our Roots: My Journey to Save Seed and Stories. Fred Sauceman, Food historian, Writer, and Professor of Appalachian Studies at ETSU shares a segment on the Native American origins of Cushaw squash.

We set the table in this episode with Paw Paw Fruit and Sentimentality. Sometimes called the Mountain Banana with a taste that is a cross between a mango and a banana. Paw Paw is an indigenous fruit to North America and is a real treat if you can find it. Amy's guest, Charlie Kwit, Professor of Biology from the University of Tennessee offers a scientific perspective on the Paw Paw. Allan Benton, Owner of Benton’s Smoky Mountain Country Hams in Madisonville, Tennessee tells us why he is sentimental about his office furniture. Fred Sauceman has a pot luck radio segment on the Blue Cheese dressing that is served as an appetizer at Ridgewood Barbecue in Bluff City, TN. I (Amy Campbell) share directions on how to make Paw Paw butter.

Would you all like to meet Jim Artman? After eight years in the Army and having battled a healthy cast of PTSD, Jim has a real story to tell. Jim healed his mind and body with nutritious food, exercise, and gratitude. And his life mission is to help other people gain access to healthy fruits and vegetables through his yard-to-table business Appalachian Grit in Knoxville—especially people who have limited access or residents of long-term health facilities. Jim is my guest on my latest show. ⁣ ⁣ Jim joined the Army to be involved with a mission greater than himself, and now his mission is to help people improve their lives through regenerative agriculture.⁣ And Fred Sauceman shares a segment which is an ode to green beans.

Today, we are setting the table with a traditional food of Appalachia “Apple Butter”. Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar and sometimes cinnamon into this biscuit slathering favorite. It is one of those old fashioned foods that is still a favorite on dinner tables near and far, and makes a favorite gift for the holidays. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve. Our guest is Derek Blankenship, OT, at an East, Tennessee long term health and heath care facility. He and his family keep a family tradition of making apple butter each year at this time of the year in Fall Branch, TN. The recipe that they use dates back to 1905. Fred Sauceman - Professor of Appalachian Studies, ETSU, Johnson City, Tennessee with a And also Amy shares a recipe for “Apple Butter Pork Roast” by way of “All Recipes”. And I (Amy Campbell) also share a recipe for “Apple Butter Pork Roast”, and Fred Sauceman shares a segment of Apple Butter making in the Mountain South, and a recipe for sausage balls with apple butter.

Today, we are setting the table with Family Farming. In this episode we visit with Mike and Tammy Zavels of Zavels Family Farms located in Corryton TN. Mike and Tammy have been making a living from their farming for over 30 years. This farming family is a very successful family farm in the eastern region of Tennessee. They will let us know how they got into farming and how the family has grown and the diversity of farm products that they produce. They also give some really good advice to those contemplating a life of farming for a living. In Fred Sauceman’s Pot Luck Radio Series, he features one of Tennessee’s oldest restaurants in continuous operation “Sarzour’s” of Chattanooga.

Setting the table with old-time, heirloom seed , and seed saving stories with seed saver John Coykendall. Memories of Cades Cove from Lois Shular Caughron and her daughter Ruth Caughron Davis. Lois and Ruth share memories of Kermit Caughron who was known as the bee man and was always giving people his “bean seed”. His home and garden sat near the Cades Cove loop until 1999. Visitors to the Great Smoky Mountains National Park touring Cades Cove often met Kermit. Kermit often shared his honey, and bean seed from his garden with visitors to the park. Kermit’s widow Louis Shular Caughron is known as the last woman out of the cove. She was the last of resident of Cades Cove after the establishment of the park took the land and homes of the residents of Cades Cove. I (Amy) also share news of an event taking place Saturday, August 28th, from 10:00 - 5:00 P.M. at the Cades Cove Preservation Association in Maryville, “The Annual Cades Cove Homecoming”.

Today, we are setting the table with fried pies. We have 3 guests today: Dale Mackey - creator of Dales Fried Pies and Co-Owner of the Central Collective, Knoxville. Dale shares how she started her small fried pie business and also shares one of her favorite go-to recipes that she and her husband Shawn Poynter enjoy. Shawn is an extremely talented editorial and portrait photographer. Iva Spoon Wilde, of Walland, TN - Iva shares her recipe for her homemade peach filling, and how she makes her pie crust and fried pies. And Iva is the woman who at the age of 6 could dress a chicken. Her Grandmother taught her to do that. Also, we hear Fred Sauceman’s Pot Luck Radio series about a Lord’s Acre Sale that is held yearly in Hilton’s VA where fried pies play a large part of this yearly event.

In this episode, we are setting the table with pickles. I (Amy Campbell) share Minnie Pearl’s recipes for Curry Pickles and Mustard Pickles from her cookbook Minnie Pearl Cooks. Fred Sauceman shares a pickle recipe from Distiller Jack Daniel’s great, great, gran niece, Lynne Tolley. Who was John Egerton? Elizabeth Simms lets us know who this man was & Robert Gipe tells a humorous story of his days working in a pickle factory. Amy recorded Elizabeth & Robert at the Appalachian Food Summit in September of 2016.

Allan Benton’s Tennessee Prosciutto, made in Madisonville, Tennessee. On the show today, we are setting the table with Tennessee-made Country Ham or Tennessee prosciutto. Our featured guest on the show today is Allan Benton of Madisonville, TN. Allan shares his story on how he learned what the word prosciutto meant and how he positioned his product to the world of fine dining. Allan's prosciutto goes toe to toe with some of the most expensive, well-known prosciuttos from all over the world. I'll share with you an easy appetizer that I have developed and named Smoky Mountain Sushi. It is not made with seafood, but rather country, ham, collard greens, and black-eyed peas. Keep scrolling for the recipe and a link where I demonstrate how to make this on WBIR Channel 10. From Radio Bristol's Farm and Fun Time show, recorded live from the Birthplace of Country Music, storyteller Tony Marr's heirloom recipe segment on Leftovers. Fred Sauceman's Pot-Luck Radio series features Joyce and Nancy McCarroll. They ran the restaurant at Traveler's Restaurant in Traveler's Rest, South Carolina, until 2018.

Farmer Aliceson Bales of Bales Farm, Mosheim TN, shares her recipe for buttermilk chicken, how to get the most of an entire chicken, and how to make chicken broth. Aliceson and her family, Barry, and Marshall operate their family farm, which has been in continuous operation since 1882. Marshall is the 6th generation farmer of this land and is an impressive young farmer. They produce premium pasture-raised meats, and Marshall is head of the egg program. Barry Bales is a multi-grammy award-winning musician and has played for many years with Alison Krauss and Union Station. Barry even wrote the theme song for Aliceson’s segment called “Ali’s Tune.” ⁣ We also hear from Lois Shular Caughron and her daughter Ruth Davis of Blount County, TN, with a recipe their family has enjoyed for many years, which is easy to prepare and economical, Chicken and Crackers. Lois is known as “The Last Woman out of the Cove.” The cove referenced is Cades Cove, a part of the Great Smoky Mountains National Park and once Lois and Kermit Caughron’s home. James Beard award-winning food writer Ronni Lundy reads from her book Shuck Beans, Stack Cake, and Honest Fried Chicken The Heart and Soul of Southern Country Kitchens, published in 1990. In this recording, she reads from her book on honest fried Chicken prepared in cast iron. From Radio Bristol, Farm and Fun time Show will hear an heirloom recipe and accompanying jingle written and performed by Chris Treulson of Bill and the Belles. Chuck Gordon, CEO of Tri-City Beverage makers of Dr. Enuf, is the guest of this segment. Dr. Enuf has been made by Tr-City Beverage in Johnson City, Tennessee, for over 70 years. (They do not advertise on this show).

Amy sets the table with berries of the season, locations of regional pick-your-own farms, recipes for fruit desserts, blackberry jam, and a Blackberry slump grunt from Dee Dee Constantine. Amy’s guests are Farmers Susan and John Keller of Blount County, TN, Dee Dee Constantine, Ruth Davis, and Lois Shuler Caughron (known as the last woman out of the Cove)⁣ ⁣ Lois and Ruth share memories of Kermit Caughron, how he enjoyed making “dew” from fruits of the season when a resident of Cades Cove, and news about a book signing at the Cades Cove Preservation Association.⁣

Today, we are setting the table with herbs and cut flowers grown by Special Growers. Special Growers is a non-profit organization located in Blount County, TN. This organization offers workforce development training and employment for people with disabilities who are aging out of high school special education classes. At Special Growers, they grow culinary herbs and cut flowers and are supported by area restaurants, corporate donors, and community members. Kent Davis is our guest, a founding member of Special Growers, and is also a parent of a child that benefitted from Special Growers. In Fred Sauceman’s Pot-Luck Radio Series, he features the Moonpie, which has been made for over 100 years by the Chattanooga Bakery in Chattanooga, TN.

We are setting the table with 4th of July foods. Food that is easy to take to a covered dish or picnic with that Southern Flair. Pickles, hotdogs, moonshine cocktails, watermelon salad and mint lemonade with no sugar.

In this episode, we are setting the table with Tennessee grass-fed salami from Century Harvest Farm, Greenback, TN, and how this farm is home to a foundation that helps rebuild lives through farming and production of beef charcuterie, vegetables, and other wholesome farm products. The guests are Chris Burger and Brenna Wright. In Fred Sauceman’s Pot-Luck Radio series, he shares the voice of Pal Barger speaking on the unique architecture of Pal’s Sudden Service restaurants located in upper East Tennessee. This regional restaurant chain was founded in 1956 by Fredrick “Pal” Barger.

In this episode, we are setting the table with a great Barbecue recipe, and a story on running untaxed liquor, and the blow that prohibition took on Tennessee Agriculture. Farmer, Mother, and a great cook, Aliceson Bales of Bales Farm (Mosheim TN) shares the easiest recipe for barbecue pork shoulder just in time for Father's Day. Aliceson's husband is multi-Grammy award-winning Barry Bales, and he made a theme song just for her that you will hear. We also hear from Rick Riddle of The Winery at Seven Springs Farm (Maynardville, Tennessee) and a story involving prohibition, running whiskey, Junior Johnson, and bringing on the thunder.⁣

Today we are setting the table with Lye soap. Hydrangeas, posh squash casserole, and elderberries. Our guests are Rachel Davis of J & R Farms. She makes her own lye soap. We also visit with Josh Lowans and hear about elderlies and the syrup that he is involved in making at Salubrious Farms in Walland and Knoxville, Tennessee. Food writer and food historian Fred Sauceman shares a memory and recipe for Posh Squash casserole. I (Amy) have many growing and care tips for growing and caring for blue and pink hydrangea

Today we are setting the table with urban community gardening, and broccoli casserole. Our first guest is Chris Battle who created BattleFiled Farms and Gardens in East Knox County his motto is “Fighting food disparity, building community”. We also hear a wonderful short story by Fred Sauceman about the late Glodine Davis of Johnson City known as “The Broccoli Lady” and the recipe and memory of her beloved broccoli casserole.

Cornbread, sugar, no sugar, and cornbread salad! We are setting the table today with cornbread I’ve assembled an all star line up of guests today to talk about this soul satisfying staple. Karen Shankles was the grand prize champion of the National Cornbread Festival held annually in April in South Pittsburg, TN - she is going to share her recipe with us for Festive Good Luck Corn Bread Skillet. James Beard Award winning food writer Ronni Lundy lets us know how she makes her skillet cornbread to go along with a pot of soup beans. And she also shares with us what she calls her tao of cornbread. Food preservationist with deep family ties to the east TN mountains and mountain cooking Shannon Walker lets us know how he makes his cornbread and his thoughts on cast iron cookware and old ways And Josh Lowans will describe a recipe that his wife Meagan makes and is his family’s go-to recipe for Corn bread salad today.

Nancy Bruns of J.Q. Dickinson Salt-Works We visit with our neighbor from West Virginia - Nancy Bruns of J.Q. Dickinson Salt-Works. We'll hear about her family's land, history, and how they produce salt from their farm. Nancy and her brother Lewis Payne are partners. They are the 7th generation salt makers since 1832 to produce this agricultural product from her family's land. Nancy spent 25 years in the food industry before becoming a salt maker. And this company is an essential component of the W.V. sustainable food system community. Lisa Rolen from Food History 360, who makes her home in Johnson City, Tennessee shares a segment on Turkey Craw Beans. Beau Branton shares details on the opening day of the Sevierville, Tennessee Farmers' Market, which takes place Saturday, May 22nd, 2021. Tennessee seed saver John Coykendall shares information on 2 heirloom gourd varieties, the Tennessee spinning gourd and the nest egg gourd. I (Amy) have nest egg gourd seed. If you would like to get some, just email me. And Sow True Seed sells Tennessee Spinning Gourd seed. A link to John's book is found below, along with a link to Sow True Seed.

Today, we are setting the table with our little friends, pollinators and the honey bee and ways that we can help to protect them. We will visit today with 3 families who raise bees in East, Tennessee. D & Jim Brown who own and run Honey Rock Herb Farm, in Louisville, Tennessee and have raised bees for over 40 years. Coley and Judy O’Dell who own and run Smoky Ridge Apiaries in Maryville, TN and have taught countless individuals how to raise bees, care for hives and the bees, and we will also hear about their self serve honey stand which sits in their front yard. We also visit with Beekeeper Larry Skidmore, owner of Hill Top Honey in Greenback, Tennessee. And we will visit with a really successful farmer and his wife Donna and Vernon Wilson. We also get to hear from our friend Fred Sauceman from Johnson City with his “Pot Luck Radio Series”, on this series today, we hear about “Hot Slaw” from Polk County. Also, I make mention of the Annual Wayne Scott Strawberry Festival in Unicoi, Tennessee May 15th, 2021 until 5:00 P.M. And The Family and Fun Day May 15th at the Greenback Farmers’ Market from 10:00 - 1:00 P.M. where you will find Vernon Wilson and Larry Skidmore as well as crafts, prepared foods and farm products.

This morning we are setting the table with a Mother’s Day treat…Strawberries. - I (Amy) share 2 recipes for a scratch made strawberry shortcake, and an easy bisquick shortcake for you Mothers’ Day dessert. - Fred Sauceman shares a little story about Wayne Scott, one of Tennessee’s most respected strawberry farmers who passed away in 2008 - and news about the 17th annual Wayne Scott strawberry festival happening tMat 18, 2019 in Unicoi County, TN - Mary Dee Dee Constantine, retired food editor from the Knoxville News Sentinel has a recipe for easy strawberry jam. - Ronni Lundy recites her story “Drive In Strawberry Pie”. - And Lisa Rolen of Food History 360 shares a segment on Creecy Greans.

Today we are setting the table with a good ole fashioned morel mushroom foraging expedition in search of a wild food that delivers the umami taste. My guests are Chris Burger Farmer, Creative Director and Co-Founder of Century Harvest Farms Foundation in Greenback, TN. Chris was kind enough to invite me on a morel hunt the 2nd week of April for this mushroom that only appears from late March through the first few weeks of April annually in Tennessee. We also will be joined in the kitchen at CHFF by Chef Robert Allen in the kitchen of Century Harvest Farms Foundation. He will share with us how he cooks morel mushrooms, and what he pairs them with. We also get to hear the 2nd installment of a brand new addition to the show “Garden Variety” with Kelly Smith Trimble. Author, Gardener and Editor living in Knoxville TN. Today, Kelly’s subject is corn.

We are setting the table this day with the preservation of Appalachian food ways. My featured guest is guest is John Tulloch of Knoxville who grew up on a farm and helped his Grandmother in the kitchen in Greenville, TN. We are going to discuss his latest book entitled: “Appalachian Cooking, New and Traditional Recipes”. John will also share his way of making Succotash which is in the book. - We also get to hear from D & Jim Brown. They own and run Honey Rock Herb Farm in Louisville, TN and D shares with us how she makes cornbread with Sage. - Fred Sauceman shares a Pot Luck Radio segment about the beloved Hob Nob Drive in - which opened in 1952 outside of Gate City, Virginia. - And Iva Spoon Wilde tells us how to make our own butte for that cornbread.

Today, we are setting the table with foods that are often shared at the table on Easter Sunday. - Karen Zorio, Former owner of the Bakery Something Savory shares with us the history and recipe of Hot Cross Buns. - Mary “Dee Dee” Constantine shares a recipe for Pimento Cheese from the Tupelo Honey and Blackberry Farm cookbooks. And she also shares a pound cake recipe from the Saltville Centennial cookbook by way of Sarah A Geer McIntyre - who was the cook at the Palmer Inn in Saltville Virginia around around the years of 1888. - Fred Sauceman shares a custard pie recipe that was a favorite of WWI Tennessee war hero Alvin York. This pie was baked for him often by his wife Gracie and the recipe for this pie was shared with Fred by Alvin York’s Great, great grandson. - And I (Amy) share a recipe for candied sweet potatoes by way of Phila Rawlings Hach’s cookbook Kountry Kooking, published in 1974.

Today, we are Welcoming Spring by setting the table 2 seasonal goodies that arrive at the beginning of Spring in the Mountain South, Maple Syrup and Asparagus. We visit with a maker of small batch, Maple Syrup. Clint Smith of the Riverdale Community of East, Tennessee. Clint shares with us how he makes his small batch maple syrup. Clint is also a talented welder and furniture maker, and some of his work is in use at J.C. Holdway Restaurant in downtown Knoxville Tennessee. We also have a brand new contributor to the Tennessee Farm Table. Author, Editor, and Gardener Kelly Smith Trimble. Last week, we focused on Kelly’s book Vegetable Gardening Wisdom, a collection of seasonal advice and inspiration for edible gardeners. And today Kelly shares her first installment of her new monthly segment “Garden Variety” . Today, Kelly features one of those first fruits of Spring, Asparagus.

Today we are setting the table with gardening wisdom. My guest today is Kelly Smith Trimble an editor, writer, and gardener living in Knoxville, TN. Her book Vegetable Gardening Wisdom, a collection of seasonal advice and inspiration for edible gardeners, was released in April 2019 by Storey Publishing. Kelly is currently the senior digital editorial director for HGTV, where she answers vegetable gardening questions in a social video series called Dig It, with more than a million views collectively. She has also been a writer and editor for Southern Living, the National Park Foundation, and Bonnie Plants. Her vegetable garden was featured in the June 2020 issue of Southern Living magazine which is some serious “Southern Woman Credibility right there” She was born in Knoxville and has spent her life in various parts of southern Appalachia. Today we hear about Kelly’s book, her perspectives on gardening, and also her thoughts on growing collard greens. In Fred Sauceman’s “Potluck Radio” series, he features “Soutissa sausage” with a recording that he made in 2018 with the “Waldensian” community of Valdese, North Carolina. Dee Dee Constantine shares a recipe for Sautéed trout with spinach and roasted red bell peppers from the Tupelo Honey Cookbook

In this episode, we are setting the table with a story of how urban gardening joins up with a non profit foundation from a rural setting to help change lives through agriculture. We visit today with Brenna Wright formerly of Abby Field Farm, and currently of Knox City Farm and now she is with Century Harvest Farms Foundation. Brenna is well known in the Knoxville community for her success in urban farming and making a positive impact upon the community with agriculture and I want to feature her story to encourage anyone out there listening, wherever you may be that you too can do this in your community. We also get to hear from Fred Sauceman with his “Potluck Radio” series. Fred features how to make lemonade with NC food writer “Fred Thompson” who is the author of the book “Lemonade”. And, I also want to share with you a simple recipe that can really make body happy. Sweet potato biscuits.

Today we are setting the table with a delivery service for Farmers Markets called “Farm Grub” with our guest and co-founder of Farm Grub, Wade Austin. This is a company that is designed to make our community a better place and to answer the need to deliver farm fresh, regionally sourced groceries right to your door. There are several of these companies that have cropped up in our region, and what makes Farm Grub a little different is that 15% of the profits are donated to 2nd Harvest East TN. An interesting and helpful way to get farm food straight to customers who for one reason or another can’t always get to the farmers’ markets. In Fred Sauceman’s Pot Luck Radio series he shares a story about “Iron Sandwiches”. And Amy Campbell has tips for using used eggshells and coffee grounds in your gardening.

In this episode, we visit with Allyson and Chris Virden, the couple who created Olde Viden’s Tennessee Pepper Company. The brainchild of Chris Virden. While operating with his wife Allyson the Lodge on top of Mt. LeConte in the Great Smoky Mountains National Park, the idea came to him. Chris felt there needed to be a better pizza option than the generic red pepper flake found in almost every pizza restaurant in America. I hope you enjoy this story of a quality, Tennessee Value-Added product and a story of a really interesting couple with a good idea, regionally sourced peppers, and hard work. Our friend Mary Constantine (the happily retired former food writer for the Knoxville News Sentinel) shares a recipe for spicy, honey almond butter. In Fred Sauceman’s “Pot Luck Radio Series,” he shares a story about a man who produces Waygu beef in Limestone, Tennessee. *Olde Virden’s Tennessee Pepper Company does not advertise on this show.

In this episode, we are setting the table with “Kermit’s Striped Stick Bean”. We visit with John and Rachel Davis, owners of J & R Farms in Blount County, Tennessee. John Davis’s Great Grandmother is Lois Shuler Caughron, and her late husband was Kermit Caughron. The Caughron family has raised and saved an heirloom bean for generations that they call the “Striped Stick Bean”. This bean comes from the last remaining descendants of white settlers and residents of Cades Cove, Kermit and Lois Caughron. When the Great Smoky Mountains National Park was established, the residents of Cades Cove where made to move out of the area over a certain amount of years. These last remaining residents of Cades Cove are John and Rachel Davis’s ancestors. This family is very involved with a non profit organization called the Cades Cove Preservation Association, and a link is below to find out more about this organization and depository of artifacts and pictures of the families of white settlers who formerly lived in Cades Cove. I (Amy) am actively gathering recordings and information on the original settlers of Cades Cove and Eastern Tennessee Mountains, Native American residents who long before white settlers came to the area of East Tennessee lived. I hope to be sharing podcasts and radio shows on the Native American perspective through the lens of food over the next months. For his “Potluck Radio” series, Fred Sauceman recalls a Tennessee memories of the Franklin Club and of Raymond Bautista owner of the former restaurant “Raymond’s Fine Foods” along with Raymond’s recipe for Cole Slaw. Raymond’s Fine foods was inducted into the Tennessee Restaurant Hall of Fame.

Today, we are setting the table with Family Farming.In this episode we visit with Mike and Tammy Zavels of Zavels Family Farms, located in Corryton TN. This farming family is a very successful family farm in the eastern region of Tennessee. They will let us know how they got into farming and how the family has grown and the diversity of farm products that they produce. They also give some really good advice to those contemplating a life of farming for a living. In Fred Sauceman’s Pot Luck Radio Series, he features one of Tennessee’s Oldest Restaurant in continuous operation “Sarzour’s” of Chattanooga.

We visit today with Avi Askey, Owner of Overhill Gardens in Madisonville Tennessee. Overhill Gardens is a Native plant nursery, and Eco-Friendly Landscapes, Hardscape, and design business. Amy interviews owner Avi Askey about his work for over 20 years now to improve region’s ecology through his work of saving native plants, and endangered native plant species. Overhill Gardens does not advertise on this show. Fred Sauceman shares a story with the voice of Janette Carter (daughter of A.P. Carter) and her making of Chow Chow.

Today we are setting the table in the kitchen with my guest Bailey Foster, she is a Knoxville native and Founder of Real Good Kitchen, a food incubator in Knoxville Tennessee. Their motto is “Make Change Through Food”. In short, this new place provides the space and resources food entrepreneurs need. A kitchen collective where everyone helps the other in creating and maintaining their food business. There are a lot of roadblocks to starting and maintaining a small food business and this place helps to offset those by working collaborativly. And in this hard time we are all going through, this place is a breath of fresh air for our community. This small business is in the midst of a crowdfunding campaign, they have almost reached their goal, and it is my hope that by sharing this story with all you all we can help them achieve their goal. We also get to hear a segment on the happily retired former food writer for the Knoxville news sentinel - Mary Dee Dee Constantine with a soul food recipe on how to prepare Pig’s Feet and Pork Neck Bones by way of Mary Breedlove of Morristown, TN. I don’t know about your circumstances listening in here today, but, for a good long while now, I have been searching and cooking recipes that fill up my family’s bellies, give us nutritional value, are tasty and most of all, affordable. So, I thought this would be a real good segment to include here today in this ole cold month of January in this pandemic and all. Hope it helps. On Fred Sauceman’s Pot Luck Radio series, a feature on Frederick Pal Barger - Founder of Pal’s Sudden Service award-winning regional fast-food chain. Pal Barger sadly passed away in October of 2020 at the age of 90 having opened the first Pal’s restaurant bearing his nickname in downtown Kingsport, Tennessee in 1956. If you may not be familiar with Pal’s…Pal’s is a a beloved hot dog, hamburger, fries and shake establishment in the North East portion of the State of Tennessee known for it’s colorfully painted buildings and fiberglass hamburger, hotdog and Milkshake cup sitting atop several Pals’ establishments.

Seed Saving & Stories with our ole seed saving pal John Coykendall of Knoxville, TN. John tells us how he became a seed saver, some of the varieties he has saved, where to find old time heirloom seed like the ones he saves, and shares some cute stories.

In this show we visit with Thomas Williams - a Nashville Native who is heavily involved in the business of helping his community through food. And in these times of trouble that we are all living in right now, I thought it would be good to feature this story and how together we can really help to make our communities better. Fred Sauceman features a couple from Jonesboro TN who make a well traveled egg nog with a taste of Kentucky in his Pot Luck Radio series. Thank you so much for tuning in today, I really appreciate your good company

In this episode, Amy is setting the table with “Squirrel”. Rachel and John Davis of Blount County, TN on how to cook Squirrel Dumplings. A story from singer, songwriter Shawn Camp on growing up in Arkansas and his Grandpa, and eating squirrel. Shawn has also given me permission to include the song he co-wrote along with Tim Mensy “The Grandpa That I Know” to include in this episode. Fred Saucemna’s “Potluck Radio” series Fred features the Lodge Cast Iron Black Lock, lightweight, triple pre-seasoned line. (Lodge does not advertise with this show).

Today we are setting the table with Candy with several guests. Jessi Baker co-creator and owner of Ole Smoky Moonshine, Yee-Haw Brewing, 6th & Peabody, and cookbook Author shares a short story on how her Grandparents created “The Ole Smoky Candy Kitchen” in 1952 in Gatlinburg TN. Mary “Dee Dee” Constantine presents a short story about Shirley McMurtrie of Union County and Shirley’s way of dry canning Black Walnuts along with Shirley’s black walnut candy recipe. Fred Sauceman presents his “Pot Luck Radio” series with a feature on Helm’s Candy of Bristol Virginia. Tammy Smith of Savannah, GA shares 2 stories about eating a raccoon for dinner and a hog’s head story from her Marcum Grandpa, her Daddy, and her mother Lula Davenport Marcum. Her Mother Lula was cousin to Old-time fiddler and banjo player Clyde Davenport and Lula herself picked the banjo.

Today we are setting the table with 2 Christmas recipes and stories about soup beans. The happily retired former food writer for the Knoxville News Sentinel Mary “Dee Dee” Constantine will share a recipe for warm mulled cider. In Fred Sauceman’s Pot luck radio segment, he shares a story about a festive red and green pear salad. Ronni Lundy sheds light on the question “Why do we all eat pinto beans”? And seed saver John Coykendall shares a cute little story about a young man who was tired of eating beans.

Today, we are setting the table with Sorghum with a cast of characters including: Fred Sauceman shares a segment with Dr Mike Fleenor, Sorghum Maker. Ronni Lundy, 2 x James Beard award winning food writer on differences between sorghum and molasses. Mary “Dee Dee” Constantine shares a recipe for Butternut Squash and Apple Bake using a recipe from Ronni Lundy’s book “Sorghum Savor”. Chef Matt Gallagher: On the topic of biscuits and Sorghum butter.

The best type of pumpkin to use for pumpkin pie. A recipe for gluten free, dairy free pumpkin pie. And memories of And In Fred Sauceman’s Pot Luck Radio series New York Times Novelist Adriana Trigiani shares autumn memories of growing in up in Big Stone Gap, and a little story involving the late actress Elizabeth Taylor.

Today, we are setting the table with Cushaw squash. It is a squash found at roadside stands, and farmers’ markets in the South East, Western states and in Native American communities. My guests today regale the Cushaw for it’s variety of culinary uses with cooking directions and recipes. This squash is identifiable by it’s large size, and green stripes on a cream colored background. Fred and Jill Sauceman of Johnson City, Tennessee share how they bake an entire cushaw without peeling it in the oven. Fred Sauceman also shares historic information of the Cushaw and it’s roots in Native American culinary traditions. He also shares a recipe for “Cushaw Custard”. Amy shares 2 recipes from Nadalyn Larson for “Stewed Cushaw”, and “Cushaw Coffee Cake”. These recipes are posted on her sister’s food blog and are inspired from their Mother Sally.

Today, we are setting the table with a traditional food of Appalachia “Apple Butter”. Each year in the fall time of the Mountain South, you can find pockets of people who get together, and cook down bushels of apples, sugar and sometimes cinnamon into this biscuit slathering favorite. It is one of those old fashioned foods that is still a favorite on dinner tables near and far, and makes a favorite gift for the holidays. Almost as important as the final product is the sense of community and preservation of culinary traditions that these “Apple Butter makings” preserve. Amy also shares a recipe for “Apple Butter Pork Roast”, and Fred Sauceman shares a segment of Apple Butter making in the Mountain South, and a recipe for sausage balls with apple butter.

On the show today, we are setting the table with Country Ham, and how through the dry aged process, and sliced paper thin, is then called “Prosciutto. Our guests on the show today is Allan Benton, of Madisonville, TN - he shares his story on how he learned what the word Prosciutto meant, and how he positioned his product to the world of fine dining - and now, his prosciutto goes to to tow with some of the most expensive, and well known high dollar prosciuttos from all over the world. And Allan Benton’s dry aged, country hams are produced right down the road, in East, Tennessee. I’ll share with you a delicious recipe for a easy to make appetizer that I have named “Smoky Mountain Sushi” - It is not made with seafood, but rather country, ham, collard greens and black eyed peas. It would be a mighty easy crowd pleaser for those super bowl parties. We also get to hear from Fred Sauceman with Fred’s “Pot Luck Radio Segment”. This one features sisters “Joyce and Nancy McCarrell” who until the end of 2018 ran the restaurant at Traveler’s Restaurant in Traveler’s Rest, South Carolina.

Chocolate Gravy and Sausage Gravy. That is my featured subject of this episode of The Tennessee Farm Table Podcast & Broadcast.In this episode, we will be joined by singer songwriter Verlon Thompson, his food memory of chocolate gravy, and what it meant to him as a kid growing up in Oklahoma. In addition, we will also hear Verlin Thompson’s song “DinnerBell”. I’ll share with you the recipe I use to make chocolate gravy - and you might be surprised, it really doesn’t have much fat in it. The recipe is also posted below. And also, Fred Sauceman will share a segment today about the annual “Lord’s Acre Sale” at Hilton’s United Methodist Church in Scott County Virginia that in usual times takes place every year in normal non Covid 19 times.

#Persimmon